Salmon: a big fish can go a long way
Dan Bolyard/Columbia Basin Herald Poaching salmon is an easy way to prepare it, and the leftover liquid can be used to make a flavorful soup stock.
A good-sized salmon can make a few nice meals, but what if you are not too sure about chopping it up into meal-sized portions? Since I am not very good at filleting a large fish, I cut off the head and tail. Then I cut it into four 4-inch steaks. These steaks were quickly filleted and then skinned.
My preferred way for cooking fish is to poach them. (I said cooking and not catching.) This may be the simplest way to prepare salmon or any kind of fish. I take a quantity of water that will be enough to cover the fillets. Then I add a stalk or two of celery, a chopped carrot, and a small amount of onion. I also lightly salt the water. I let this boil to cook the vegetables to a point where they are soft and their flavor has permeated the water. I can either remove the vegetables at this point or go ahead and add the fillets. Let the water come up to a simmer, but do not let it boil. The fillets are somewhat fragile and boiling action can break them up. When they are cooked through, gently remove them from the water. The vegetables can be served on the side.
To the cooking water I add the bones, skins, the head of the salmon, and a little more water to cover. I know this may sound disgusting, but after letting this goo cook for a few hours, straining it, and then reducing it to a fraction of the original volume, you get a wonderfully flavored fish stock. If I have a lot of stock, I will can it; but smaller amounts can be frozen if you are going to use it in a shorter amount of time.
Use the fish stock to make lighter flavored soups where a flavor like beef or chicken would be too strong.
Tip: Salmon is done when it flakes easily and is no longer a translucent pink color.
POACHED SALMON
2 tablespoons butter
1/3 cup chopped onions
1/3 cup chopped carrots
1/3 cup chopped celery
4 cups water
1/2 cup dry white wine
Salt and pepper to taste
1 3-pound salmon steak
In a large skillet heat the butter, add the vegetables and cook 5 minutes. Add the water, wine, and seasonings and simmer 5 more minutes. Carefully place the salmon in the hot liquid and lower the heat. Cover and simmer for about 15 minutes, or about 5 minutes per pound. Remove the salmon carefully and serve right away.
BROILED SALMON
1 teaspoon vegetable oil
1 teaspoon lemon juice
1 tablespoon minced parsley
1/4 teaspoon thyme
1/4 teaspoon marjoram
Salt and pepper to taste
4 salmon steaks
Preheat broiler. In a small bowl, mix together vegetable oil, lemon juice, and seasonings; spread on both sides of salmon steaks. Place salmon on rack in broiling pan. Place pan in broiler, 4 inches from heat source. Broil salmon 5 minutes, then turn and broil until fish is just opaque throughout, about 5 minutes longer.
SALMON DIP
2 packages cream cheese, softened
4 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1 cup leftover salmon, bones and skin removed
2 green onions, thinly sliced
Salt to taste
Place all in a food processor and blend as desired, scraping down bowl occasionally. Place into a bowl and cover. Refrigerate at least 2 hours, though overnight would be better, before serving.
BAKED SALMON
4 tablespoons butter
4 tablespoons dill
1/2 teaspoon minced garlic
1 salmon fillet, 1 1/2 to 2 pounds
Salt and pepper to taste
Lemon juice
Preheat oven to 475 degrees. In a saucepan, melt the butter with the dill and garlic. Place salmon in a baking dish skin side down and cover with the melted butter mixture. Bake at least 15 minutes, though doneness will depend on the thickness of the fillet and how done you prefer it. Garnish with baking juices or lemon juice.
Become a Subscriber!
You have read all of your free articles this month. Select a plan below to start your subscription today.
Already a subscriber? Login
